Nantucket bay scallops with almonds and lemon

I have been exploring the seafood of New England, which is so different from that of my native Louisiana, and have recently discovered Nantucket Bay scallops.


I’m certainly not an expert on these scallops, but what I do know is that they are small, sweet, rare and more expensive than regular scallops. They have a small window of availability, and I lucked out in getting some today at the last Central Square farmer’s market of the year.

I found this great recipe for Nantucket Bay scallops with almonds and orange at Yankee Magazine, but I lacked orange juice and chicken stock. What to do?

I modified the recipe to use about 1/2 cup of sherry, a few tablespoons of lemon juice and honey (plus a little water) to create a different version of the recipe from Yankee Magazine. It came out delicious, and was as easy as any scallop recipe I’ve made.

Nantucket Bay scallops with almonds and sherry

1 lb. of scallops
1/2 cp. almond meal
1 tbsp butter
1 tbsp olive oil
1 small chopped onion or large shallot
1/2 cp parsley
1/2 cp sliced almonds
1/2 cp sherry or white wine
1/3 cp water
3 tbsp lemon juice
1.5-2 tsp honey

1. Wash, dry and salt scallops. Dredge in almond meal.

2. Heat large frying pan and add butter and olive oil. Add scallops to hot oil and spread out in a single layer. Cook for roughly 2-2.5 minutes, trying to turn them once if possible to create a nice seared crust.

3. Remove scallops to a bowl or plate and set aside. If necessary, add a bit more olive oil to the frying pan along with onions,d

4. Add sherry/white wine, water, lemon juice and honey. This will allow you to deglaze the pan. Make sure to scrape up anything that is stuck to the pan–that’s where the flavor is! Cook until liquid is reduced by at least 1/2.

5. Turn off the fire and return scallops to the pan. Toss to coat with the sauce.

Bon Appetit!

Photo from: “Argopecten irradian” from Bermuda at the Museo Civico di Storia Naturale di Milano

This entry was posted in Gluten Free Recipes, Healthy foods, Meals, Seafood, Seasonal and tagged , , , by cathy. Bookmark the permalink.

About cathy

Cathy Thomason, MAOM, Dipl.Ac., Dipl. CH, is a graduate of the master’s degree program of the New England School of Acupuncture. She is certified in both acupuncture and Chinese herbal medicine by the National Certification Commission for Acupuncture and Oriental Medicine (signified with Dipl.Ac. and Dipl.C.H.). Cathy has completed advanced herbal training with Dr. Tao Xie, and studied advanced needle technique with Dr. Cheng Xiao Ming. She became interested in studying acupuncture while living in South Korea, where acupuncture enjoys equal status with Western medicine.

434 thoughts on “Nantucket bay scallops with almonds and lemon

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